Grilling & BBQ Members

Reverse-Seared Ribeye Steaks

Thick-cut ribeyes cooked low and slow over indirect heat first, then finished with a fast, hot sear for a deep crust and an edge-to-edge pink center. This method gives beginners far more control than a straight hard sear.

15 minPrep

35 minCook

50 minTotal

2Servings

MediumDifficulty

⭐ 4.8Rating

2 large steaks

Ingredients

2 ribeye steaks, 1.5 inches thick (14-16 oz each)
2 tbsp kosher salt

Instructions

Season steaks generously on both sides with kosher salt and let them sit uncovered on a wire rack at room temperature for 30-45 minutes; this dry brine draws out surface moisture for a better crust.

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